CRC Eligibility Criteria 

In order to be eligible to become a Certified Research Chef, applicants first must meet eligibility criteria in the categories of Education, Food Service Experience, and Research and Development Experience. Having done so, candidates then must pass a certification exam on their knowledge of food science and related subjects.

CRC eligibility criteria was most recently approved by the RCACC on April 19, 2011.

RCACC Approved Definitions for CRC Eligibility

A Research Chef for purposes of certification is defined as one who works in food product development, has expertise in culinary arts, and a baseline knowledge of food science.

Culinary Arts Related Degree: such as Culinology®.  Note: the following degrees potentially can be considered as degrees related to a B.S. in Culinary Arts for the purpose of CRC eligibility provided applicants provide for Commissioner review and approval a syllabus and course descriptions: Culinary Nutrition, Culinary Science, Food Service Management, Hospitality, and Hotel & Restaurant Management.

Acceptable Research and Development experience comes from a position with R&D as the primary focus.  R&D is hands on bench work in food product development.  The recipe/formula being developed must be standardized and reproducible for manufacturing or multiple unit food service operations, and use industrial ingredients or manufacturing/processing methods.

Food Service Experience is defined as hands-on cooking in a production or supervisory position in a commercial kitchen.

Culinary Diplomas and Certificates must come from accredited culinary arts schools, and the number of contact hours must be verifiable.

Culinary Professional Development must be documented by certificates of particpation, transcripts, or other proof of attendance at courses at accredited colleges, universities, or culinary schools in Culinary Arts. 

CRC Education and Food Service Experience eligibility criteria may be fulfilled by holding any of the following American Culinary Federation (ACF) certifications: Certified Sous Chef (CSC), Certified Chef de Cuisine (CCC), Certified Executive Chef (CEC), and Certified Master Chef (CMC), Certified Culinary Educator (CCE), Certified Working Pastry Chef (CWPC) and Certified Executive Pastry Chef (CEPC).

Additional Information

Applicants may petition the RCACC for recognition of their experience or education if not covered by the above categories.

Education and work experience must be verifiable.  Documentation is required.  Work experience may not be accepted if documentation cannot be verified.  Verifications are conducted by an independent third party.

The RCACC will periodically evaluate the CRC and CCS eligibility criteria as well as other aspects of these certification programs in an effort to continue to enhance the value and prestige of these certifications.  Your comments on these topics are always welcome.

Questions?
Contact Tim Kline, Director of Education at RCA Headquarters, at (404) 252-3663 or tkline@kellencompany.com.